Vietnamese Summer Rolls
I am obsessed with making these summer rolls now that I have figured out how to roll them without making a mess. I eat a lot of salad anyway, and these are basically salad wrapped up into finger food. Why eat with a fork if you can eat with your hands? I pack a bunch of colorful veges and herbs into these summer rolls making it easy to eat the rainbow!
Check it out:
Rolling these puppies up is the tricky part. Here a few pictures of the process to help you out.
Ready to give this a try?
Happy eating and best health,
Dr. G
Notes
Throw in anything else you like these too, there are no rules here! Try baby corn, bamboo shoots, water crest, tomatoes, mangoes, avocados, cilantro, etc. Serve them up with some dipping sauces you like. Pictured here are soy sauce, Thai sweet ginger sauce, and chili garlic sauce...I bought them, so don't ask me how to make them.
Ingredients
- 4 rice paper wrappers (they come in brown rice too)
- 8 oz of mushrooms portabello, oyster, shitake, whatever you like chopped small
- 4 cloves garlic, minced
- 4 inch piece of fresh ginger, minced
- 4 red lettuce leaves
- 1/2 cucumber, seeded and cut into matchsticks
- 1 carrot, cut into matchsticks, steamed in the microwave for 1 minute to soften
- handful of pea shoots or sprouts
- 8 large basil leaves
- 12 mint leaves
Instructions
The Filling:
- Saute the mushrooms, garlic, and ginger in a pan over medium-high heat.
- While those are cooking, get your veges and herbs all cut up and ready to go, match sticks work best for this recipe
The Rice Paper:
- Grab a round plate and pour a few tablespoons of hot water into the bottom of the plate.
- Then place a sheet of rice paper in the plate and pour a little more hot water on top.
- Gently rub the rice paper with the hot water until it is smooth and soft.
- Then gently lift it off the plate. Don't let it fold over on itself! It takes a little practice, but I know you can do it. 🙂
- Fill the rice papers with your filling and roll them up as in pictures above
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